|
|||
|
|||
Press ReleaseDenver Chef Wins National “Good Nutrition” Cook-offSt. Augustine, Fla., August 8, 2005—Scott Smith, CEC, CCE, won the American Culinary Federation (ACF) Nutritional Hot-Food Challenge at the San Antonio Rivercenter Marriott on August 2. Four finalists, all professional chefs, competed in a two-hour cooking marathon requiring preparation of a three-course menu for four. The cook-off was held during ACF's national convention in San Antonio, Texas. In keeping with growing consumer interest in healthful eating, prospective competitors submitted original menus and recipes using pork tenderloin, demonstrating that flavorful, satisfying food can also be nutritious. The total nutritional value of the meal, per person, should not have exceeded 1,150 calories, 150 milligrams of cholesterol and 25 grams of fat. As the winner, Smith’s menu included Mexican vegetable soup, pork tenderloin with onion relish and peach cheesecake. He is an assistant professor at The Hospitality College at Johnson & Wales University Denver Campus. In addition, he owns and operates SR Solutions, LLC, specializing in food safety, recipe development and operations management. He is a certified executive chef (CEC) and certified culinary educator (CCE) with ACF. Smith holds an MBA degree from the University of Colorado at Denver and has more than twenty years of management and culinary experience in the foods industry. “My wife is a registered dietician, so we have teamed up before to create nutritionally-balanced, tasty meals,” says Smith. “In my experience in the healthcare industry, I would create meals by substituting the fattening or unhealthy ingredients with more healthful options, so I have some experience in nutritional cooking.” Recipes were evaluated by a registered dietitian, then by ACF professional judges who selected finalists. Criteria included creativity, unique utilization of products, flavor, texture, compatibility of ingredients, visual presentation, correct portioning and balanced proteins, starches and vegetables. The ACF Nutritional Hot-Food Challenge was sponsored by Custom Culinary Inc., and Kraft Foodservice, a division of Kraft Foods Global, Inc. and the National Pork Board. The American Culinary Federation, Inc. (ACF), established in 1929, is the premier professional organization for culinarians in America. With nearly 20,000 members and 240 chapters nationwide, ACF offers educational resources, training, professional certification, apprenticeship and accreditation programs. In addition, the ACF is the presidium for the World Association of Chefs Societies (WACS), the international network of chefs associations, with more than eight million members globally. For more information, please visit www.acfchefs.org. # # # Picture of Scott Smith available upon request. Contact: Lisa Alessandro, APR |
|
     
|
|
|
|
|
